Preheat oven to 425°F.
Grease an 8x8" baking dish with about 1 tsp of Oliva! Rosemary Olive Oil, set aside.
Melt the butter and 1 tbsp Olíva! Rosemary Olive Oil in a small nonstick saucepan over low-medium heat.
Add shallots and season with salt, sauté for about 2-3 minutes.
Add garlic and continue to sauté until fragrant, usually less than 1 min.
Add Balsamic Fig Mostarda, Olíva! Black Mission Fig Dark Balsamic, thyme and rosemary sprigs.
Bring to a boil and reduce heat to a low simmer until reduced by half, about 10 minutes.
Remove thyme and rosemary sprigs and set aside.
Pat chicken as dry as possible.
Rub the chicken thighs with Olíva! Rosemary Olive Oil.
Season generously with salt & pepper on both sides.
Transfer the chicken to the greased baking dish from earlier.
Spoon the Fig Balsamic Glaze over the top of the chicken to evenly coat each thigh.
Place remaining rosemary and thyme sprigs into the baking dish.
Bake for 35-40 minutes, basting the chicken halfway through with the Fig Glaze.
Cook until internal temp reaches 165°F, remove from oven and let rest for 5 minutes.
Finish with a sprinkle of gorgonzola cheese if desired! Serve with roasted potatoes, rice or pasta!
Ingredients
Directions
Preheat oven to 425°F.
Grease an 8x8" baking dish with about 1 tsp of Oliva! Rosemary Olive Oil, set aside.
Melt the butter and 1 tbsp Olíva! Rosemary Olive Oil in a small nonstick saucepan over low-medium heat.
Add shallots and season with salt, sauté for about 2-3 minutes.
Add garlic and continue to sauté until fragrant, usually less than 1 min.
Add Balsamic Fig Mostarda, Olíva! Black Mission Fig Dark Balsamic, thyme and rosemary sprigs.
Bring to a boil and reduce heat to a low simmer until reduced by half, about 10 minutes.
Remove thyme and rosemary sprigs and set aside.
Pat chicken as dry as possible.
Rub the chicken thighs with Olíva! Rosemary Olive Oil.
Season generously with salt & pepper on both sides.
Transfer the chicken to the greased baking dish from earlier.
Spoon the Fig Balsamic Glaze over the top of the chicken to evenly coat each thigh.
Place remaining rosemary and thyme sprigs into the baking dish.
Bake for 35-40 minutes, basting the chicken halfway through with the Fig Glaze.
Cook until internal temp reaches 165°F, remove from oven and let rest for 5 minutes.
Finish with a sprinkle of gorgonzola cheese if desired! Serve with roasted potatoes, rice or pasta!
